- 300 g corn flour
- 1 cup of vegetable broth or chicken broth
- 175 g mushrooms
- 30 g black olives
- 100 g soft cheese, mozzarella or similar
- 2 cloves of garlic
- olive oil
Mix the flour with a cup of chicken broth and some salt until it turns into a smooth and non sticky dough. Knead it for 10 minutes. If necessary, add a bit more of flour or broth. Let it rest for half an hour.
Meanwhile, chop garlic and mushrooms.
Fry lightly the garlic in a pan with olive oil. When it starts to get brown, add the mushrooms. Stir it and remove it from the heat when the mushrooms are golden.
Chop the olives and shred the cheese. Mix the mushrooms, the olives and the cheese.
Make balls with the dough and pass them from one hand to the other to shape the tortillas (it’s easier if you dip your hands in water with some oil). Spread the mix in the center of each tortilla and wrap them to shape small parcels. Remove the excess dough, seal up the parcels and smash them (don´t worry if they break a little).
Heat up the pan with the remaining oil from having fried the mushrooms. When it´s very hot, add the pupusas and fry them for 1 to 2 minutes on each side.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment.